Homemade Pasteurized Egg Mayonnaise - Keto#SuperClubSaturday

This recipe is not mine, so I am only giving the ingredients, watch the video for better understanding and details. Loved this method and idea. Since the egg yolk is pasteurized, it will last for one month in the refrigerator. Do try this recipe, it's a little tricky but worth the effort and after the success of making it, the joy is totally unexplainable! 

Recipe source watch this video to understand the method better. 

Ingredients
3 Tablespoons Water
2 Large Egg Yolks
1 Tablespoon Lemon juice
1 Cup Extra Light Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Dijon mustard
1/4 Teaspoon Sweetener - I did no add

Method

The first time I made it, my mayo curdled, since I kept it in the microwave for 40 seconds. I refrigerated it, thinking that it will thicken. But the next day, I found oil floating on top. My mayo had curdled (sorry forgot to take pics). I salvaged it by taking an large egg yolk. Added a tablespoon of water and a teaspoon of lemon juice. Microwaved it for 5 seconds each time for just 17 seconds. Strained the egg mixture, added it to a clean mason jar, pulsed it twice with an immersion blender. Then pulsed the curdled mayo added it in two batches back to egg yolk and ta.. da my super thick pasteurized mayo is ready. Check your microwave heat and would suggest to keep it less time than specified in the video.  

I  did not add sweetener but my mayo is still super delicious.

This is a super thick mayonnaise! 
Labels: Preservative free, Mayonnaise, Egg, Pasteurized, Keto, Homemade, Healthy, Super Club Saturday, Dips, Spreads

Welcome to Supper Club Saturday - March 2022 

• Homemade Pasteurized Egg Mayonnaise - Keto / from Sneha’s Recipe
• Spezzatino d'agnello from A Day in the Life on the Farm
• Cold Soba Noodles from Palatable Pastime

Almond - ella Chocolate Spread

Who does not love nutella? I do love it ! Nutella has hazelnuts and this is very expensive to use. I have found an healthy, easy and inexpensive way to make your own Almond - ella at home. I always make small quantity since this takes hardly any time to make. You can have a fresh jar at home very often.

Ingredients

1 Cup Almonds - lightly roasted
1 Tablespoon Oil
1 Cup heaped Dark Chocolate - finely chopped
A pinch of salt
1 Teaspoon cocoa powder - optional
A drop or two of Chocolate essence

Method

Add almonds to food processor or a small mixer jar and process for 10 minutes, scraping down the sides as necessary. At this point the almonds should start to clump together. Continue to process by adding the oil until you reach a liquid like consistency. Melt chocolate in small saucepan over very low heat. Stir consistently until completely melted and smooth. Add chocolate, cocoa powder, essence and salt to almond butter and process again until smooth. Transfer to jar or container and store at room temperature or in fridge. If you store at room temp, simply give the almond butter a stir before you use it. 

I hope you enjoy this homemade almond- ella. I been dipping strawberries, bananas in it and also spreading it on my rotis !  Yum ...m....y.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM #47.
Labels:  Spreads, Blogging Marathon, Chocolate, Chutneys & Dips